Shikara, part of the Hotel highway view has created its legacy among the people of Mumbai with its lip-smacking Mughlai cuisine served for the past 25 years. The restaurant like last year has come up with the Kashmiri Food festival (Sair-E-Kashmir) from 23rd of Jan to 25th of Jan serving some innovative stuff as well some typical Kashmiri household curation for the food lovers from the maximum city. The brainchild of this innovation is Jasleen Marwah who has a knack of preparing some authentic stuff native to Kashmir. Some wazwan food, some everyday household preparation of Kashmiris combined with some rich desserts sums up our super-rich experience at Shikara.
Nadur monji:- Nadru aka Lotus stem is one of the very commonly used items in Kashmiri cuisine hence its participation right from starters to mains should not come as a surprise. This is an alternative to the french fries. Less oily, more crispy and combined with garden chutney is a really good start to the food experience.
Gobhi Rogani:- Cauliflowers marinated in Kashmiri spices combined with some muj chitin was a balance of curd and spice. Muj chitin gives your stomach some soothing effect to negate any additional intake of spices. Coming to starter we asked it to be served again, loved it simply.
Nadu Ke Kebab:- King of the starters section according to me. The naram kebabs served with anardan chutney was succulent. Again lotus stem in heart of the preparations. Recommended
Coming to the mains we had few authentic sabzi or shaak as one would like to say combined with rice and bread. Primarily rice being the staple ingredient, the cuisine comprises of the classic Zaffran Chawal and the bread are served as the comfort food for the local palate.
Tamatar Chaman:- Runwagan chaman? More like that. Loved the blend of paneer. The gravy more on a thicker side hence serves better with bread. More appealing to the local crowd for sure.
Haak:- Kashmiri Haak, collard greens native to the land of J&K is used in creating this saag. Technically can be consumed with either rice or bread and buttery in texture and taste. Unique and loved it.
Wangun Yakhni:- Dish of the day in the main course of the vegetarian section. The curd based dish was super awesome with zaffran rice and we end up ordering multiple portions of it. The baingan was cooked well and mixed well with the gravy. Yakhni for the vegetarians. Recommended
Tsoonth Nadur:- A combination of apples with lotus stem in a tangy and Kashmiri spice based dish gives you another option for the bread. The nature of lotus stem helps it soak the tanginess and spiciness. Mixes up well. Worth trying it.
Tsok Muj:- Tastes like a household preparation. Raddish are simmered in a tangy tamarind sauce. Not something that mixes with my palate but was much more to the liking of my colleagues.
Shulgin Phirni:- Phirni made from a turnip? Amazing innovation. The cold dessert served in a small earthen plate with loads of dry fruits. The richness of dessert is under-appreciated tbh.
Shahi akhrot:- The classic walnut crumble with lots of ghee. Amazing. Simple and straightforward. Recommended
Seb ka shufta:- Ooof another subtle way of showing innovation. Simple yet packs a lot of punch. The flavours blend well and are very much to my liking. Recommended
Nadur monji:- Nadru aka Lotus stem is one of the very commonly used items in Kashmiri cuisine hence its participation right from starters to mains should not come as a surprise. This is an alternative to the french fries. Less oily, more crispy and combined with garden chutney is a really good start to the food experience.
Gobhi Rogani:- Cauliflowers marinated in Kashmiri spices combined with some muj chitin was a balance of curd and spice. Muj chitin gives your stomach some soothing effect to negate any additional intake of spices. Coming to starter we asked it to be served again, loved it simply.
Nadu Ke Kebab:- King of the starters section according to me. The naram kebabs served with anardan chutney was succulent. Again lotus stem in heart of the preparations. Recommended
Coming to the mains we had few authentic sabzi or shaak as one would like to say combined with rice and bread. Primarily rice being the staple ingredient, the cuisine comprises of the classic Zaffran Chawal and the bread are served as the comfort food for the local palate.
Tamatar Chaman:- Runwagan chaman? More like that. Loved the blend of paneer. The gravy more on a thicker side hence serves better with bread. More appealing to the local crowd for sure.
Haak:- Kashmiri Haak, collard greens native to the land of J&K is used in creating this saag. Technically can be consumed with either rice or bread and buttery in texture and taste. Unique and loved it.
Wangun Yakhni:- Dish of the day in the main course of the vegetarian section. The curd based dish was super awesome with zaffran rice and we end up ordering multiple portions of it. The baingan was cooked well and mixed well with the gravy. Yakhni for the vegetarians. Recommended
Tsoonth Nadur:- A combination of apples with lotus stem in a tangy and Kashmiri spice based dish gives you another option for the bread. The nature of lotus stem helps it soak the tanginess and spiciness. Mixes up well. Worth trying it.
Tsok Muj:- Tastes like a household preparation. Raddish are simmered in a tangy tamarind sauce. Not something that mixes with my palate but was much more to the liking of my colleagues.
Shulgin Phirni:- Phirni made from a turnip? Amazing innovation. The cold dessert served in a small earthen plate with loads of dry fruits. The richness of dessert is under-appreciated tbh.
Shahi akhrot:- The classic walnut crumble with lots of ghee. Amazing. Simple and straightforward. Recommended
Seb ka shufta:- Ooof another subtle way of showing innovation. Simple yet packs a lot of punch. The flavours blend well and are very much to my liking. Recommended